- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 383.4
- Total Fat: 19.0 g
- Cholesterol: 26.7 mg
- Sodium: 824.1 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.0 g
- Protein: 32.9 g
Mushroom Barley and Roasted Asparagus SaladSubmitted by: DESANDBRAD
3/4 cup pearl barley, rinsed
2 sprigs fresh thyme, plus 1 tablespoon minced leaves
3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
1 bay leaf
2 lemons, zest peeled in large strips
10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
1/3 cup freshly squeezed lemon juice
2 teaspoons kosher salt
2 teaspoons Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
1/2 medium shallot, minced
2 bunches medium asparagus, woody stems trimmed (about 2 pounds)
Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
Preheat the oven to 450 degrees F.
Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
Number of Servings: 1
Recipe submitted by SparkPeople user DESANDBRAD.